Okay... where can I find this shit?

I want to know what compounds are in vegetables like pumpkins and onions

11/14/2007 9:49:37 PM

have you tried wikipedia yet?

11/14/2007 9:50:29 PM

ask plankton

11/14/2007 9:50:59 PM

wikipedia doesn't have the info

11/14/2007 9:52:28 PM

100% corporate greed

11/14/2007 9:53:20 PM

uhhh on the internet

11/14/2007 9:56:32 PM

god damn

what should I google for?

I'm not finding what I need

11/14/2007 9:57:16 PM

here is your onion

http://www.herballegacy.com/Wilson_Chemical.html

11/14/2007 9:59:30 PM

Quote :

" Broccoli Overview Broccoli contains certain chemicals that may reduce the risk of colorectal or other cancers, although it is not clear which individual compounds may be responsible for the protective effects. While research in this area continues, the best advice at this time to reduce cancer risk is to eat a wide variety of vegetables. Broccoli is considered a good source of nutrients because it is rich in vitamin C, carotenoids (vitamin A-like substances), fiber, calcium, and folate (see Vitamin A and Beta Carotene, Folic Acid, and Vitamin C). It is also the source of many phytochemicals (chemicals from plants) that may have anti-cancer properties (see also Phytochemicals). For example, broccoli contains several compounds called isothiocyanates, including sulforaphane and indole-3-carbinol (I3C), which have been touted as possible anti-cancer agents in recent years. Early studies have shown these substances may act as antioxidants and may boost detoxifying enzymes in the body. Some studies have also suggested they may alter body estrogen levels, which might affect breast cancer risk. The chemical composition of broccoli and other cruciferous vegetables is complex, which makes it hard to determine which compound or combination of compounds may provide protection against cancer. Eating a wide variety of plant-based foods may be the best way to get the necessary components. "

http://www.cancer.org/docroot/ETO/content/ETO_5_3X_Broccoli.asp?sitearea=ETO

11/14/2007 10:01:09 PM

shit yeah, thanks

I need pumpkin, sweet potato, garlic, coconut and almond butter (almonds, I guess)

for the record, this isn't the assigment - I have to know this shit so I can write a 4 pg paper on the chemical interactions going on in my god damn pot of soup

11/14/2007 10:01:18 PM

here is your pumpkin

http://www.ars.usda.gov/is/AR/archive/oct05/pumpkin1005.htm

11/14/2007 10:01:25 PM

http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=2&tax_subject=279&topic_id=1387

11/14/2007 10:02:18 PM

http://www.fao.org/docrep/V5030E/V5030E06.htm

11/14/2007 10:02:36 PM

chemical reactions in a pot of soup..??

its all gonna come down to the oils from the foods and the water separating.
and loosing nutrients due to heat

lol

11/14/2007 10:02:36 PM

better yet...

due to age

11/14/2007 10:05:04 PM

yeah it was just for whatever recipe we happened to make for this potluck type dinner competition

I made pumpkin soup

what do you suppose are the major components of pumpkins, onions, sweet potatoes and garlic

like... dietary fiber?
what is that chemically?

I mean its gonna be what... glucose and some other shit right?

11/14/2007 10:10:31 PM

glucose is blood sugar.

fiber is nondigestible by humans.

Quote :

"cellulose, pectin, gums, hemicellulose, and fibers contained in oat and wheat bran), oligosaccharides, lignin, and some resistant starch. Functional fiber consists of isolated, nondigestible carbohydrates that have beneficial physiological effects in humans. This includes nondigestible plant (for example, resistant starch, pectin, and gums), chitin, chitosan, or commercially produced (for example, resistant starch, polydextrose, inulin, and indigestible dextrins) carbohydrates."

[Edited on November 14, 2007 at 10:37 PM. Reason : ]

11/14/2007 10:14:59 PM

i would wikipedia those ingredients and check out their properties.

http://en.wikipedia.org/wiki/Garlic
scroll down to properties

Quote :

"The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids. "

thats probably what you would want to write about garlic.

[Edited on November 14, 2007 at 10:19 PM. Reason : ]

11/14/2007 10:18:06 PM

yeah I knew glucose was sugar

the fiber is cellulose, I think

but I was trying to get a laundry list of the shit that would be the largest part of vegetables

11/14/2007 10:19:38 PM

are you looking for what makes the biggest impact?

im sure everyone agrees garlic has that sharp taste...

and onions also.

both of those come from the phytochemicals that were listed in the garlic wiki (the onion would probably be different, but similar).

probably the starch from potato,and fiber from pumpkin.


or do you want some sort of baking soda mixed with vinegar type reaction.
like what makes them fuse together. which sounds hard. cuz i dont know

11/14/2007 10:23:37 PM

nah I'm just looking to see if I can know specifically which carbohydrates and which proteins are in pumpkin

then I want to discuss the intermolecular interactions going on between the ingredients... and the chemical reactions

then make a guess as to what reactions determine the taste and texture of the dish

11/14/2007 10:27:37 PM

so for pumpkin the largest components seem to be something like:

cellulose, glucose, fructose (maybe?), amylose and amylopectin

11/14/2007 10:30:07 PM

sweet potato and onion also contain fructose

11/14/2007 10:36:41 PM

does the garlic?

11/14/2007 10:52:32 PM

in a way.

fructose and glucose make sucrose.


which is in garlic.

11/14/2007 11:16:33 PM

http://www.whfoods.org/
http://www.whfoods.org/foodstoc.php
http://www.whfoods.org/nutrientstoc.php

for example, almonds:

Almonds, dry roasted
(Note: "--" indicates data is unavailable) 
amount 0.25 cup 
total weight 34.50 g 
Basic Components 
nutrient amount %DV 
calories 205.96 11.44 
calories from fat 164.04 
calories from saturated fat 12.57 
protein 7.62 g 15.24 
carbohydrates 6.66 g 2.22 
dietary fiber 4.07 g 16.28 
soluble fiber 0.45 g 
insoluble fiber 3.62 g 
sugar - total 1.69 g 
monosaccharides 0.01 g 
disaccharides 1.68 g 
other carbs 0.89 g 
fat - total 18.23 g 28.05 
saturated fat 1.40 g 7.00 
mono fat 11.61 g 48.38 
poly fat 4.36 g 18.17 
trans fatty acids 0.00 g 
cholesterol 0.00 mg 0.00 
water 0.90 g 
ash 1.10 g 
Vitamins 
nutrient amount %DV 
vitamin A IU 0.34 IU 0.01 
vitamin A RE 0.03 RE 
A - carotenoid 0.03 RE 0.00 
A - retinol 0.00 RE 
A - beta carotene 0.34 mcg 
thiamin - B1 0.03 mg 2.00 
riboflavin - B2 0.30 mg 17.65 
niacin - B3 1.33 mg 6.65 
niacin equiv 2.44 mg 
vitamin B6 0.04 mg 2.00 
vitamin B12 0.00 mcg 0.00 
biotin 22.08 mcg 7.36 
vitamin C 0.00 mg 0.00 
vitamin D IU -- IU -- 
vitamin D mcg -- mcg 
vitamin E alpha equiv 8.97 mg 44.85 
vitamin E IU 13.37 IU 
vitamin E mg 8.97 mg 
folate 11.39 mcg 2.85 
vitamin K 0.00 mcg 0.00 
pantothenic acid 0.08 mg 0.80 
Minerals 
nutrient amount %DV 
boron -- mcg 
calcium 91.77 mg 9.18 
chloride -- mg 
chromium -- mcg -- 
copper 0.40 mg 20.00 
fluoride -- mg -- 
iodine -- mcg -- 
iron 1.56 mg 8.67 
magnesium 98.67 mg 24.67 
manganese 0.90 mg 45.00 
molybdenum 10.18 mcg 13.57 
phosphorus 168.70 mg 16.87 
potassium 257.37 mg 
selenium 0.97 mcg 1.39 
sodium 0.34 mg 
zinc 1.22 mg 8.13 
Saturated Fats 
nutrient amount %DV 
4:0 butyric 0.00 g 
6:0 caproic 0.00 g 
8:0 caprylic 0.00 g 
10:0 capric 0.00 g 
12:0 lauric 0.00 g 
14:0 myristic 0.01 g 
15:0 pentadecanoic 0.00 g 
16:0 palmitic 1.15 g 
17:0 margaric 0.01 g 
18:0 stearic 0.25 g 
20:0 arachidic 0.02 g 
22:0 behenate 0.01 g 
24:0 lignoceric 0.00 g 
Mono Fats 
nutrient amount %DV 
14:1 myristol 0.01 g 
15:1 pentadecenoic 0.00 g 
16:1 palmitol 0.09 g 
17:1 heptadecenoic 0.00 g 
18:1 oleic 11.53 g 
20:1 eicosen 0.00 g 
22:1 erucic 0.00 g 
24:1 nervonic 0.00 g 
Poly Fats 
nutrient amount %DV 
18:2 linoleic 4.36 g 
18:3 linolenic 0.00 g 
18:4 stearidon 0.00 g 
20:3 eicosatrienoic 0.00 g 
20:4 arachidon 0.00 g 
20:5 EPA 0.00 g 
22:5 DPA 0.00 g 
22:6 DHA 0.00 g 
Other Fats 
nutrient amount %DV 
omega 3 fatty acids 0.00 g 0.00 
omega 6 fatty acids 4.36 g 
Amino Acids 
nutrient amount %DV 
alanine 0.35 g 
arginine 0.85 g 
aspartate 0.95 g 
cystine 0.10 g 24.39 
glutamate 1.79 g 
glycine 0.51 g 
histidine 0.21 g 16.28 
isoleucine 0.24 g 20.87 
leucine 0.51 g 20.16 
lysine 0.21 g 8.94 
methionine 0.07 g 9.46 
phenylalanine 0.40 g 33.61 
proline 0.34 g 
serine 0.35 g 
threonine 0.23 g 18.55 
tryptophan 0.07 g 21.88 
tyrosine 0.18 g 18.56 
valine 0.28 g 19.05 
Other 
nutrient amount %DV 
alcohol 0.00 g 
caffeine 0.00 mg 
artif sweetener total -- mg 
aspartame -- mg 
saccharin -- mg 
sugar alcohol -- g 
glycerol -- g 
inositol -- g 
mannitol -- g 
sorbitol -- g 
xylitol -- g 
organic acids -- mg 
acetic acid -- mg 
citric acid -- mg 
lactic acid -- mg 
malic acid -- mg 
choline -- mg -- 
taurine -- mg 

Scientific Name:     Prunus dulcis
NDB No:     12061 

Nutrient  Units  Value per
100 grams of
edible portion  Sample
Count  Std.
Error  1 cup, whole 
-------
142.0 g  1 oz (24 whole kernels) 
-------
28.350 g  
Proximates  
Water  g 5.25 4 0.124 7.455  1.488  
Energy  kcal 578 0   820.760  163.863  
Energy  kj 2418 0   3433.560  685.503  
Protein  g 21.26 4 0.717 30.189  6.027  
Total lipid (fat)  g 50.64 4 0.681 71.909  14.356  
Carbohydrate, by difference  g 19.74 0   28.031  5.596  
Fiber, total dietary  g 11.8 4 0.556 16.756  3.345  
Sugars, total  g 4.80 4 0.236 6.816  1.361  
Sucrose  g 4.54 4 0.222 6.447  1.287  
Glucose (dextrose)  g 0.12 4 0.023 0.170  0.034  
Fructose  g 0.00 4 0.000 0.000  0.000  
Lactose  g 0.00 4 0.000 0.000  0.000  
Maltose  g 0.14 4 0.000 0.199  0.040  
Starch  g 0.73 4 0.085 1.037  0.207  
Ash  g 3.11 4 0.019 4.416  0.882  
Minerals  
Calcium, Ca  mg 248 4 18.884 352.160  70.308  
Iron, Fe  mg 4.30 4 0.206 6.106  1.219  
Magnesium, Mg  mg 275 4 6.035 390.500  77.963  
Phosphorus, P  mg 474 4 25.377 673.080  134.379  
Potassium, K  mg 728 4 14.848 1033.760  206.388  
Sodium, Na  mg 1 4 0.083 1.420  0.284  
Zinc, Zn  mg 3.36 4 0.209 4.771  0.953  
Copper, Cu  mg 1.110 4 0.076 1.576  0.315  
Manganese, Mn  mg 2.535 4 0.034 3.600  0.719  
Selenium, Se  mcg 4.4 4 3.549 6.248  1.247  
Vitamins  
Vitamin C, total ascorbic acid  mg 0.0 4 0.000 0.000  0.000  
Thiamin  mg 0.241 4 0.016 0.342  0.068  
Riboflavin  mg 0.811 4 0.051 1.152  0.230  
Niacin  mg 3.925 4 0.083 5.574  1.113  
Pantothenic acid  mg 0.349 4 0.013 0.496  0.099  
Vitamin B-6  mg 0.131 4 0.018 0.186  0.037  
Folate, total  mcg 29 4 1.095 41.180  8.222  
Folic acid  mcg 0 0   0.000  0.000  
Folate, food  mcg 29 4 1.095 41.180  8.222  
Folate, DFE  mcg_DFE 29 0   41.180  8.222  
Vitamin B-12  mcg 0.00 0   0.000  0.000  
Vitamin A, IU  IU 10 1   14.200  2.835  
Vitamin A, RE  mcg_RE 1 1   1.420  0.284  
Vitamin E  mg_ATE 26.179 4 1.337 37.174  7.422  
Tocopherol, alpha  mg 25.87 4 1.345 36.735  7.334  
Tocopherol, beta  mg 0.43 4 0.029 0.611  0.122  
Tocopherol, gamma  mg 0.89 4 0.076 1.264  0.252  
Tocopherol, delta  mg 0.25 4 0.046 0.355  0.071  
Lipids  
Fatty acids, total saturated  g 3.881 0   5.511  1.100  
4:0  g 0.000 0   0.000  0.000  
6:0  g 0.000 0   0.000  0.000  
8:0  g 0.000 4 0.000 0.000  0.000  
10:0  g 0.000 4 0.000 0.000  0.000  
12:0  g 0.000 4 0.000 0.000  0.000  
13:0  g 0.000 4 0.000 0.000  0.000  
14:0  g 0.000 4 0.000 0.000  0.000  
15:0  g 0.000 4 0.000 0.000  0.000  
16:0  g 3.198 4 0.094 4.541  0.907  
17:0  g 0.000 4 0.000 0.000  0.000  
18:0  g 0.683 4 0.065 0.970  0.194  
20:0  g 0.000 4 0.000 0.000  0.000  
22:0  g 0.000 4 0.000 0.000  0.000  
24:0  g 0.000 4 0.000 0.000  0.000  
Fatty acids, total monounsaturated  g 32.155 0   45.660  9.116  
14:1  g 0.000 4 0.000 0.000  0.000  
16:1 undifferentiated  g 0.234 4 0.014 0.332  0.066  
18:1 undifferentiated  g 31.921 4 0.656 45.328  9.050  
20:1  g 0.000 4 0.000 0.000  0.000  
22:1 undifferentiated  g 0.000 4 0.000 0.000  0.000  
24:1 c  g 0.000 4 0.000 0.000  0.000  
Fatty acids, total polyunsaturated  g 12.214 0   17.344  3.463  
18:2 undifferentiated  g 12.214 4 0.633 17.344  3.463  
18:3 undifferentiated  g 0.000 4 0.000 0.000  0.000  
18:4  g 0.000 0   0.000  0.000  
20:2 n-6 c,c  g 0.000 4 0.000 0.000  0.000  
20:3 undifferentiated  g 0.000 4 0.000 0.000  0.000  
20:4 undifferentiated  g 0.000 4 0.000 0.000  0.000  
20:5 n-3  g 0.000 4 0.000 0.000  0.000  
22:5 n-3  g 0.000 4 0.000 0.000  0.000  
22:6 n-3  g 0.000 4 0.000 0.000  0.000  
Cholesterol  mg 0 0   0.000  0.000  
Phytosterols  mg 120 1   170.400  34.020  
Stigmasterol  mg 4 1   5.680  1.134  
Campesterol  mg 5 1   7.100  1.417  
Beta-sitosterol  mg 111 1   157.620  31.469  
Amino acids  
Tryptophan  g 0.192 0   0.273  0.054  
Threonine  g 0.678 0   0.963  0.192  
Isoleucine  g 0.691 0   0.981  0.196  
Leucine  g 1.469 0   2.086  0.416  
Lysine  g 0.601 0   0.853  0.170  
Methionine  g 0.188 0   0.267  0.053  
Cystine  g 0.282 0   0.400  0.080  
Phenylalanine  g 1.148 0   1.630  0.325  
Tyrosine  g 0.530 0   0.753  0.150  
Valine  g 0.799 0   1.135  0.227  
Arginine  g 2.466 0   3.502  0.699  
Histidine  g 0.592 0   0.841  0.168  
Alanine  g 1.000 0   1.420  0.284  
Aspartic acid  g 2.733 0   3.881  0.775  
Glutamic acid  g 5.171 0   7.343  1.466  
Glycine  g 1.468 0   2.085  0.416  
Proline  g 0.968 0   1.375  0.274  
Serine  g 1.005 0   1.427  0.285  
Other  
Caffeine  mg 0 0   0.000  0.000  
Theobromine  mg 0 0   0.000  0.000  

11/15/2007 9:40:14 AM